Grandma Cornish's Whole Wheat Potato Bread

This is the recipe that my husband's grandmother made for her family, my mother-in-law made for hers, and I have inherited the fun of making this bread for mine. We particularly like this fresh out of the oven, and then eat it daily for breakfast. My fa

INGREDIENTS (for 4 servings):

1 medium potato, peeled

2 cups water

1 teaspoon salt

1/3 cup white sugar

1/3 cup shortening

1 tablespoon salt

6 cups warm milk

3 (.25 ounce) packages active dry yeast

1/2 cup warm water (110 degrees F/45 degrees C)

1 teaspoon white sugar

15 cups whole wheat flour

PREPARATION:

Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water.

Boil one medium peeled potato in 2 cups water with 1 teaspoon salt. Mash the potato in a medium bowl, while reserving the water. Combine the mashed potato, potato water, 1/3 cup of sugar, shortening or oil, 1 tablespoon salt, and milk in a large bowl.

Make sure the milk mixture is warm, and add the yeast. Stir in 15 cups of whole wheat flour.

Turn dough out onto a lightly floured surface. Knead for about 10 minutes. Place in greased bowl, and turn to coat the surface. Cover with a damp cloth, and allow to rise until doubled. Rising time will be about 1 1/2 hours. Punch down, and knead again for 3 minutes. Place back in bowl, and allow to rise again until doubled. The second rising period should be about 1 hour. Punch down. Form 4 loaves, and place into 9 x 5 inch greased bread pans. Let dough rise again for 30 - 60 minutes.